Blanquette poulet & Riz Basmati

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Blanquette poulet & Riz Basmati. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Blanquette poulet & Riz Basmati is one of the most popular of recent trending meals on earth. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. Blanquette poulet & Riz Basmati is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Blanquette poulet & Riz Basmati, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blanquette poulet & Riz Basmati delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Blanquette poulet & Riz Basmati is Pour 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Blanquette poulet & Riz Basmati estimated approx 20 min.

To begin with this recipe, we have to prepare a few ingredients. You can have Blanquette poulet & Riz Basmati using 14 ingredients and 4 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Blanquette poulet & Riz Basmati:

1. 250 g riz basmati
2. 2 beaux filet de poulet tranches
3. 1 oignon
4. 3 carottes
5. 2 cas de maïzena
6. 15 cl vin blanc
7. 15 cl d’eau
8. 1 cube bouillon de volaille
9. Huile d’olive et beurre demi sel
10. Laurier
11. Sel et poivre
12. 20 cl crème liquide
13. 2 jaunes d’œufs
14. 2 brins de romarin

Instructions to make to make Blanquette poulet & Riz Basmati

1. Commencez par couper le poulet en morceaux.
   Coupez les carottes en rondelles et émincez l’oignon.
2. Programmez le mode rissolage moyen sur le cookeo (ou faites chauffer votre cocotte). Commencez par faire revenir l’oignon dans un peu de beurre demi sel et un filet d’huile d’olive. Puis ajouter le poulet et laissez le revenir env 2mn.
3. Versez le vin blanc laissez le s’évaporer et ajoutez tous les autres ingrédients sauf la crème et le jaune d’œuf puis lancer un mode sous pression 10mn.
   
   Pendant ce temps, mélangez la crème avec le jaune d’œuf, salez poivrez et ajoutez une cas de jus de citron vert (facultatif).
4. Une fois la cuisson terminée, versez la crème dans la cuve et bien mélangez le tout.
   Le temps de faire votre accompagnement, laissez sur maintient au chaud ou si vous trouvez que la sauce est trop liquide après cuisson ajoutez deux cas de sauceline sauce blanche ou maïzena sur le mode rissolage et mélangez bien le tout.

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